Creamy Crab Stick and Enoki Mushroom Rice Topping
[Baby Food] Enoki Mushroom & Crab Stick Soup Topping (No Starch Added)
We’ve made a creamy soup using crab sticks and enoki mushrooms. Instead of using starch, we’ve achieved a thick consistency by using a reduced amount of broth. This recipe is perfect for a nutritious and easy-to-eat meal for babies.
Main Ingredients- 50g Crab sticks (shredded)
- 1/2 bunch Enoki mushrooms (trimmed and finely chopped)
- 1 Egg (beaten)
- A little Green onion (very finely minced)
Broth/Seasoning- 200ml Broth or rice water
- Baby soy sauce (optional)
- 200ml Broth or rice water
- Baby soy sauce (optional)
Cooking Instructions
Step 1
First, trim the base of the enoki mushrooms and chop them into small pieces about 3-4cm long. Shred the crab sticks into fine strips. Finely mince the green onion, focusing on the white parts, so it’s easy for your baby to eat.
Step 2
In a bowl, beat the egg until smooth. Beating the egg well will help it disperse evenly into the soup without clumping.
Step 3
Now, pour 200ml of the prepared broth (or rice water) into a pot. Add the chopped enoki mushrooms and shredded crab sticks. Bring to a simmer over medium-low heat until the ingredients are cooked.
Step 4
Once the broth starts to boil, slowly drizzle the beaten egg in a circular motion around the edge of the pot. Don’t stir immediately; let the egg cook slightly before gently breaking it up with chopsticks to create soft curds. If your baby is old enough for seasoning, add a tiny amount of baby soy sauce to taste. (It’s recommended to use low-sodium baby soy sauce rather than regular soy sauce.)
Step 5
Finally, add the finely minced green onions and simmer for a little longer. Your delicious and creamy Enoki Mushroom and Crab Stick Soup Topping is ready! Serve warm over rice.
